2 (15 oz.) cans garbanzo beans (chickpeas)

6 T. olive oil

3 T. lemon juice

1 T. chopped garlic

½ t. salt

½ t. pepper

½ t. cumin

¼ t. cayenne pepper

1 t. paprika

Drain beans, rinse in cold water. Combine all ingredients in food processor. Process until desired consistency. Keeps for several days in the refrigerator. Serve with pita chips, toasted pita bread or crispy vegetables. Makes 2 cups.

Recipe courtesy of Ruth Ann King, Warsaw